dsp2
Full Fledged Farker
Picked up a few small individual beef short ribs. Wasn't sure how to cook them.
I hit them with a ton of salt and pepper:
I didn't realize how low I was on lump. Bottom of the bag had tons of tiny pieces. I put those in then actually added a few KBB briquettes, then some big chunks of oak wood. It was a franken-fire. Started with lots of dirty smoke:
After about an hour, the smoke really cleaned up. Got even more clear as the cook progressed:
Here are the ribs on the Egg:
And here are the results. The peppery bark was simply delicious. The flavor was great. I only cooked these for like 4 hours. I didn't know how these would cook as individual ribs. And they were different sizes. I prodded some of them and they were super tender. Turns out that for some of them, that was only the fat that didn't render enough and the small bits of beef wasn't tender enough on some of these. But a couple of them were perfect. I should have taken off the smaller ones and let the bigger ones go longer. Next time!
Apologies for the big and sideways pics
I hit them with a ton of salt and pepper:
I didn't realize how low I was on lump. Bottom of the bag had tons of tiny pieces. I put those in then actually added a few KBB briquettes, then some big chunks of oak wood. It was a franken-fire. Started with lots of dirty smoke:
After about an hour, the smoke really cleaned up. Got even more clear as the cook progressed:
Here are the ribs on the Egg:
And here are the results. The peppery bark was simply delicious. The flavor was great. I only cooked these for like 4 hours. I didn't know how these would cook as individual ribs. And they were different sizes. I prodded some of them and they were super tender. Turns out that for some of them, that was only the fat that didn't render enough and the small bits of beef wasn't tender enough on some of these. But a couple of them were perfect. I should have taken off the smaller ones and let the bigger ones go longer. Next time!
Apologies for the big and sideways pics
